Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Why My Muffins Didn't Rise?

isabelle

Recommended Posts

isabelle Rookie
isabelle
Posted

I do a lot of muffins recipes ... sometimes they rised and sometime they dont

I dont understand why?? could somebody answer me .... :angry:

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted

Can you post a recipe that didn't rise? We might be able to help better ;) I love muffins :P

isabelle Rookie
isabelle
Posted
  • Author
Can you post a recipe that didn't rise? We might be able to help better ;) I love muffins :P

thanks for your help ... i was wondering if my oven wasn't enough hot ...

1/2 cup of oil 1/2 cup of orange juice 1 egg 1/2 cup of brown sugar

1 1/2 gluten free corn mix 1 1/2 teasp. baking powder pinch of salt

1 teasp. ginger 1/2 cup of apple diced 1/4 cup of raisins ...

and I put some apples on top .... there was a big hole in every muffin ...

thanks again :o

missy'smom Collaborator
missy'smom
Posted

The shelf life of baking powder is about 6 months once opened if I remember right. It can go bad and loose it's rising power and for the same reason premade mixes that have baking powder in them can fail if they've sat too long before being used. There is a way to check your baking powder to see if it's active still but I don't remember how. :( Overmixing eggs can cause things to fall and sometimes if the chemistry is a bit off, the baking powder can activate and deflate before things make it to the oven.

purple Community Regular
purple
Posted

As missy'smom said...overmixing the eggs.

I found this:

Open Original Shared Link

It's from a gluten site, gluten-free recipes could be different.

Some of my recipes have 1/4 tsp. baking soda in them.

Just a thought...could be something to do with the acid in the orange juice...I don't know.

The muffin ingredients are heavy and may not work so well with gluten-free flours.

Other posters may have some great ideas.

missy'smom Collaborator
missy'smom
Posted
Some of my recipes have 1/4 tsp. baking soda in them.

Just a thought...could be something to do with the acid in the orange juice...I don't know.

I was thinking the same thing purple.

lobita Apprentice
lobita
Posted

It seems like there's too much liquid ingredients for the amount of flour in the muffins. I'd try either reducing the oil and juice to a 1/4 of a cup each or throwing in more flour. If you want more orange taste, try putting in some grated orange peel.

I'm not familiar with the muffin mix, but make sure you have a tsp of xantham gum in there.

Another trick that I've found really helpful to make your muffins stick together and be more, well, muffin-like is to put in a tsp or so of unflavored gelatin. Knox is gluten-free.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


MNBeth Explorer
MNBeth
Posted

Definitely add the baking soda. Also, if your apples are very cold, they'll slow the baking process. And also agreed that the batter sounds a little wet, especially considering the apples, which will also add moisture.

purple Community Regular
purple
Posted

Compare your recipe with this one:

https://www.celiac.com/gluten-free/index.php?showtopic=51754

then adjust yours a little bit each time until it works.

sbj Rookie
sbj
Posted

Sounds like too much liquid in the batter and too many additions. Oven could be too hot. Don't overmix, don't over-cream. Once you have your batter ready don't let it sit too long - all the CO2 will escape.

Hope you are having better luck!

isabelle Rookie
isabelle
Posted
  • Author
As missy'smom said...overmixing the eggs.

I found this:

Open Original Shared Link

It's from a gluten site, gluten-free recipes could be different.

Some of my recipes have 1/4 tsp. baking soda in them.

Just a thought...could be something to do with the acid in the orange juice...I don't know.

The muffin ingredients are heavy and may not work so well with gluten-free flours.

Other posters may have some great ideas.

I everyone thanks to all of you .... it's really a pleasure to have all of your response

I'm new with this forum ......

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,518
    • Most Online (within 30 mins)
      7,748
    ClauC
    Newest Member
    ClauC
    Joined
  • Celiac.com Sponsor (A20):

  • Celiac.com Sponsor (A22):



  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Russ H
      Shingles - Could It Be Related to Gluten/ Celiac

      By Russ H · Posted

      I hope you are on the mend soon. About 1 in 5 people who contracted chicken pox as a child go on to develop shingles in later life - it is not uncommon. There are 5 known members of the herpes virus family including chicken pox that commonly infect humans, and they all cause lifelong infections. The exact cause of viral reactivation as in the case of shingles or cold sores is not well understood, but stress, sunburn and radiotherapy treatment are known triggers. Some of the herpes viruses are implicated in triggering autoimmune diseases: Epstein-Barr virus is suspected of triggering multiple sclerosis and lupus, and there is a case where it is suspected of triggering coeliac disease. As to whether coeliac disease can increase the likelihood of viral reactivation, there have been several cohort studies including a large one in Sweden suggesting that coeliac disease is associated with a moderate increase in the likelihood of developing shingles in people over the age of 50. US 2024 - Increased Risk of Herpes Zoster Infection in Patients with Celiac Disease 50 Years Old and Older Sweden 2018 - Increased risk of herpes zoster in patients with coeliac disease - nationwide cohort study
    • Russ H
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Russ H · Posted

      BFree bread is fortified with vitamins and minerals as is ASDA own-brand gluten-free bread. All the M&S bread seems to be fortified also.
    • Flash1970
      Shingles - Could It Be Related to Gluten/ Celiac

      By Flash1970 · Posted

      You might try Heallix.  It's a silver solution with fulvic acid. I just put the solution on with a cotton ball.  It seemed to stop the nerve pain. Again,  not in your eyes or ears.   Go to heallix.com to read more about it and decide for yourself Also,  I do think nerve and celiac combined have a lot to do with your susceptibility to shingles breaking out. 
    • trents
      GI DX celiac despite neg serology and no biopsy

      By trents · Posted

      Celiac disease requires both genetic potential and a triggering stress event to activate the genes. Otherwise it remains dormant and only a potential problem. So having the genetic potential is not deterministic for celiac disease. Many more people have the genes than actually develop the disease. But if you don't have the genes, the symptoms are likely being caused by something else.
    • Roses8721
      GI DX celiac despite neg serology and no biopsy

      By Roses8721 · Posted

      Yes, i pulled raw ancetry data and saw i have 2/3 markers for DQ2.2 but have heard from friends in genetics that this raw data can be wildly innacurate
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.